I used to be afraid of aubergines! I had had some nasty experiences with dodgy cooking and spongy results and really didn't know how to handle them.
It used to be that they needed salting and rinsing and all sorts of stuff that put me right off from the start - it all sounded too much like hard work and I like quick results. Then I discovered grilling them - and it all changed for me!And now I am a convert to their rich unctuousness and satisfyingly creamy insides.
This recipe is SO EASY as to be ridiculous! It takes no more than 20 minutes to make, and is so lovely to devour!
2 aubergines, sliced in half lengthways
sun-dried tomato paste or pesto or tapenade
a few basil leaves
a ball of mozzarella cheese, or some goats' cheese
Heat the grill to maximum. Brush the aubergine halves with oil on both sides and place cut-side up on the grill pan. Grill for 7 minutes, then turn and grill for another 5 mins.
Turn cut-side up again and spread with the paste of your choice, then two or three basil leaves on each half and finally the sliced mozzarella. Grill for another 3-4 minutes until the cheese has transformed into something oozing and delectable!
Serve at once on top of some dressed salad leaves, and with some bread on the side.